Healthy Mama Magazine Issue 4 - October 2014 | Page 24

coconut

chia!

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RAW COCONUT,
NECTARINE & CHIA
BREAKFAST PUDDING
By Therese Kerr | Serves: 2
1 cup almond milk or milk of choice
1 cup of coconut water
1–2 tablespoon chia oil (or G-Team suggest
flaxseed oil or other nut oil of choice)
1 tablespoon maple syrup
1 white nectarine or other stone fruit
½ cup of chia seeds
½ cup pitted, chopped dates
Coconut flesh from 1 young coconut

1    Place almond milk, coconut water
coconut flesh, pitted dates, ¾ of the chia
seeds, chia oil and maple syrup in the
blender and blend for 30
seconds to 1 minute to combine well.
2    Pour into a bowl and set aside.

We
like to also pour
the mixture in a
few little shot glasses
to make chia puddings
for snacks or for
lunchboxes

3    Slice nectarine or other fruit and add to
almond milk and coconut mixture then add
the rest of the chia seeds and stir.
4    Pour mixture into 2 glasses or bowls and
place in refrigerator and allow
to set for at least 1 – 2 hours or overnight.
5    You can also place in the freezer for a few
minutes to help set the pudding quicker if
you desire.
6    Serve chilled and garnish with a
little yogurt, fresh mint, a sprinkle
of desiccated coconut and a few
chia seeds.

MAG
24